EDGEWATER – If Edgewater is mad over manchego and brie parties are all the rage over the next few weeks, it is all because of Creekside Cookers.
The charter club hosted an “international cheese tasting” on Jan. 17 with a presentation by Joyce Mangello, a catering manager with Whole Foods in Schaumburg.
Mangello brought not only a cheese tray loaded with four types of cheese and complementing crackers, fruits and spreads, but a mini-dissertation on the cheeses. She went into detail not only on tastes and smells, but on the history and processes behind the cheeses, like the cultivation
Joyce Mangello, catering Manager at Whole Foods, shows crackers that pair well with cheeses featured at a Jan. 17 meeting of the Creekside Cookers. (Mason Souza/Sun Day Photo)
of the sampled brie from Normandy, France.
“The lush grasses from that region is what makes for really rich milk,” she said.
While three of the cheeses (manchego, brie, and cheddar) were European, Mangello also included an American variety: blue cheese from Maytag Dairy Farms in Iowa. The farm is run by the same family famous for producing home appliances. Several attendees enjoyed the blue cheese, mentioning its soft, creamy texture and strong flavor.
Creekside Cookers began in 2006 as Edgewater’s first charter club. Current president Roaslie Bozan said the community encouraged club creation and several women interested in cooking and food decided to form the club.
Every meeting is a different experience for members. Bozan said meetings have delved into everything from Thanksgiving turkey presentation and a discussion of gluten free diets. The club’s goal is for members to take some new knowledge or skill away from every meeting.
“Every presenter that comes in gives us their recipes and once you taste it you can go home and make it,” Bozan said.
Like many Edgewater clubs, Creekside Cookers enjoy the communal feeling of their club.
“I like the social part of it; we really have a good time,” she said. “The presenters are always excellent. They give us hints and ideas that we can take with us when we leave and that’s the important thing.”
Another thing members agree on: the club’s name should not intimidate anyone lacking in kitchen prowess.
“‘Cookers’ is a misnomer because we don’t cook; we come here to learn,” a member said.
Planning a cheese party?
These cheeses were featured at the Creekside Cooker’s meeting
Manchego
From: La Mancha, Spain
Pairs with: robust red wine
Taster comment: I like that it’s sort of like a hard cheese but it’s easier to eat
Brie
From: Normandy, France
Pairs with: pinot noir, merlot
Taster comment: The brie is so creamy and absolutely beautiful
English white cheddar
From: England
Pairs with: Chardonnay
Taster comment: I like the English cheddar because it has a bite, I like a sharp cheese
Maytag Blue Cheese
From: Maytag, Iowa
Pairs with: merlot, reisling
Taster comment: It was more like a gorgonzola, it was really good
